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Easter Eggcupcakes

Published on April 18, 2012 โ€ข Last updated May 1, 2018 by Elizabeth Atia
Easter-Egg-cupcakes

This year I made Easter eggcupcakes for my children. They loved them! I was inspired to make these from a Facebook cooking group post I saw last year where the woman made a dozen of something similar to these and put them into an egg carton. She pretended to drop them, playing an April Fools trick on her husband. Hers were sugar-free though and probably much healthier than my sugar-laden ones!

bob-the-builder-easter-egg-cup-cake

Ingredients to make 6:
150g white chocolate
6 heaped teaspoonfuls ofย cake batter of your choice (a plain sponge is fine)
3 tsp lemon curd
buttercream frosting made using 1.5 tbsp butter, 1/4 tsp lemon extract, 2 tbsp hot water and 1 cup of icing sugar. Blitz in a food processor until smooth.

Supplies:
6 plastic eggs
1 paint brush
6 egg cups
cling film
6 petit fours cases
icing bag and large star nozzle

1. Cover the top halves of 6 plastic Easter eggs with some clingfilm.

2. Melt white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Paint, with a small paintbrush, layers of melted chocolate onto the top of the plastic egg. Pop the lids into the freezer in between layers of chocolate so it hardens up quicker. I painted on three layers of chocolate.

3. Spoon 1 heaped teaspoon of Iced Lemon Curd Cake batter into petit fours cases and place on a baking tray.ย  Bake at 170C for 10-15 minutes or until light golden on top.

4. Peel off the cases and place one mini cupcake into each eggcup.

5. Using your icing bag pipe one ring of lemon butter cream around the inside edge of the egg cup and then another smaller one on top of that one, so a hollow well is formed in the centre.

6. Spoon half a teaspoon of lemon curd into the well.

7. Remove plastic egg top from under the clingfilm on the white chocolate ‘shell’ and peel off the clingfilm.

8. Arrange the white chocolate shell on the top of the eggcupcake. You may need a little bit more icing to get it to sit where you want it.

Category: Cake, Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « Recycled Newspaper Easter Baskets
Next Post: Dandelion Honey »

Reader Interactions

Comments

  1. Spencer @ Moo-Lolly-Bar

    April 3, 2014 at 3:04 am

    How wonderfully creative! My kids would absolutely love this!

    Reply
  2. Laura Loves Cakes

    March 26, 2013 at 9:59 pm

    Another great idea…these are very original as I’ve never seen anything similar! I bet all the components taste great together too! Thanks for entering these into Calendar Cakes also ๐Ÿ™‚

    Reply
    • Elizabeth

      March 27, 2013 at 8:26 am

      Thank you! Lemon is always a great cupcake flavour, I think, and it worked really well with this recipe.

      Reply
  3. Elizabeth

    February 19, 2013 at 11:06 pm

    Thank you, I am truly flattered! I’m glad you like them. ๐Ÿ™‚ Thank you for including me in your fantastic Easter round-up. I’ll have to make these again this year and take better photographs!

    Reply
  4. Cupcake Crazy Gem

    April 27, 2012 at 3:12 pm

    These are really amazing, my favourite tea time treat of all that were submitted! I think they look and sound delish!

    Reply
  5. Kate@whatkatebaked

    April 27, 2012 at 8:32 am

    These are just awesome- I adore them, as I’m sure your family did too! Thank you for entering TTT!

    Reply
  6. Janice

    April 22, 2012 at 4:10 pm

    That is genius! I thought the ‘shell’ was meringue but white chocolate is perfect.

    Reply
  7. Lisa-Jane

    April 20, 2012 at 4:58 pm

    Great job! Your kids are very lucky that you go to so much trouble.

    Reply
  8. Ann B

    April 19, 2012 at 12:00 pm

    Wow, how delicious they look, and so like real eggs.

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read Moreโ€ฆ

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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